Hawaiian Turn Turn Chicken Kebabs (Printable)

Pineapple-marinated chicken and vibrant vegetables grilled on skewers for a sweet, tangy tropical main.

# What You’ll Need:

→ Chicken

01 - 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1 1/4-inch cubes

→ Marinade

02 - 1/2 cup pineapple juice
03 - 1/4 cup soy sauce (use gluten-free if needed)
04 - 2 tablespoons brown sugar
05 - 2 tablespoons ketchup
06 - 1 tablespoon rice vinegar
07 - 2 garlic cloves, minced
08 - 1 teaspoon fresh ginger, grated
09 - 1 tablespoon vegetable oil
10 - 1/2 teaspoon freshly ground black pepper

→ Skewers

11 - 1 large red bell pepper, cut into 1 1/4-inch pieces
12 - 1 large yellow bell pepper, cut into 1 1/4-inch pieces
13 - 1 red onion, cut into large wedges
14 - 1 medium pineapple, peeled, cored, and cut into 1 1/4-inch cubes

# Directions:

01 - In a mixing bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, grated ginger, vegetable oil, and black pepper until well combined.
02 - Add the chicken cubes to the marinade, tossing to ensure each piece is thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, or ideally overnight for maximum flavor penetration.
03 - If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning during grilling.
04 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F.
05 - Thread the marinated chicken, red and yellow bell peppers, onion wedges, and pineapple cubes onto the skewers in an alternating pattern, distributing ingredients evenly.
06 - Place the kebabs on the grill and cook for 12 to 15 minutes, rotating every 4 minutes to achieve even charring on all sides, until the chicken is cooked through and reaches an internal temperature of 165°F.
07 - Remove the kebabs from the grill and let them rest for 2 minutes. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The marinade does all the heavy lifting so your actual cooking time is barely fifteen minutes of relaxed grilling.
  • Pineapple caramelizes into golden candy on the grill while keeping the chicken incredibly juicy inside.
  • Everything cooks on one stick which means almost zero cleanup and maximum flavor in every bite.
02 -
  • Reserve two or three tablespoons of marinade before adding the raw chicken so you can brush it on during grilling for extra flavor and shine.
  • If you do not have a grill a broiler set on high works surprisingly well, just watch them closely because the sugar can go from caramelized to burnt in seconds.
03 -
  • Cut all your vegetables and pineapple to the same size as the chicken so everything finishes cooking at the same time.
  • Pat the chicken dry before marinating so the flavors penetrate instead of sliding off the surface.

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